Invitingly familiar, this egg drop soup is a restaurant-quality favorite that is easy to replicate at home. White pepper gives it that quintessential heat.

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Egg Drop Soup
Copyright Recipe © 2016 Woodland Foods


Serves 4

  • 4 Cups Low-Sodium Chicken Broth

  • 1 Teaspoon Soy Sauce

  • 1 Teaspoon Sesame Oil

  • 1 1/4 Tablespoons Cornstarch

  • 2 1/3 Tablespoons Water

  • 4 Eggs, beaten

  • 1 1/2 Tablespoons Chopped Chives

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1 Teaspoon Ground White Pepper, freshly ground


  1. Combine the chicken broth, soy sauce and sesame oil in a medium saucepan over medium-high heat. Bring to a boil.

  2. Mix the cornstarch and water in a small bowl to dissolve cornstarch. Pour slurry into the boiling broth.

  3. Pour in the beaten eggs and stir gently. Ladle into bowls, garnish with chives and season with salt and ground white pepper before serving.